Recipe of Award-winning 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, 72 hour short ribs with potato rosti and port wine sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook 72 hour short ribs with potato rosti and port wine sauce using 15 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:

1. Prepare 1 Boneless Beef Short Rib, 2lbs
2. Take 1 cup Minced Shallots
3. Prepare 3 tbsp Butter
4. Get 1 Salt and Pepper
5. Take 1 cup Beef Stock
6. Get 1 cup Port Wine
7. Make ready 1 Potatoes
8. Prepare 1 tbsp Cornstarch
9. Prepare 3 tbsp Melted Butter
10. Make ready 1 tbsp Parsley, chopped
11. Get 1/4 tsp Black Pepper
12. Get 1 tsp Salt
13. Make ready 1 Garlic Clove
14. Make ready 2 Sprigs Fresh Thyme
15. Take 1 tbsp Parsley

Steps to make 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:

1. Season the raw short rib with salt and pepper.
2. Place your boneless cut of short rib into a sous-vide pouch with a tablespoon of butter.
3. Vacuum seal the bag and cook in a water bath at 59.5 C (139.1 F) for 72 hours Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book
4. After 72 Hours? Heat some butter in a sauté pot over medium heat.
5. Chop the shallots finely, add to pan and sweat until translucent.
6. Add the port wine and reduce by half.
7. Add beef stock, bring to boil, and reduce heat to simmer.
8. Simmer and reduce by half or until sauce consistency, coats the back of a spoon.
9. Add butter, salt, pepper, to taste.
10. Preheat oven to 375°F.
11. Peel potatoes, grate with box grater, place grated potato in a clean dish towel, squeeze out water.
12. Place grated potato in large bowl, add cornstarch, butter, parsley, and season with salt and pepper, blend well.
13. Form into medium size patties (about 1/3 cup), place on sheet tray and gently press down to flatten.
14. Heat some oil in a sauté pan over medium high heat.
15. Sauté rosti until golden brown, about 2-3 minutes on each side. Put in the oven 15 minutes.
16. Set aside on a baking sheet and hold warm.
17. Open the pouch of short rib and place into a baking dish. Cover the dish with foil and cook at 375°F until heated through, about 30 minutes.
18. Heat sauté pan with oil over medium high heat, add 1 T of butter to melt, Thyme and garlic, place meat in pan, sear on both sides.
19. Transfer meat to a cutting board, allow it to rest a moment, and then cut slices against the grain.
20. Place slices on a serving dish and serve with the rosti and port wine sauce

So that is going to wrap it up for this special food 72 hour short ribs with potato rosti and port wine sauce recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!